Cheesy Chicken, Broccoli and Bacon

I am always on Pinterest checking out new recipes, seeing crazy things to do with your hair, and more DIY home improvements than I can imagine actually trying...that site can be a dangerous occupier of my time! I am glad to say that it has led me to a few gems and one of them is this great recipe from Kevin and Amanda for Cheesy Chicken Bacon Broccoli & Rice. I have tried a few recipes from them and with some small modifications have made them just a little more weight watchers point friendly for me without sacrificing any taste. I have made this recipe twice in the last week, the first time using the Rotel and the second using just diced tomatoes, both were delicious and both had passing coworkers asking me "what are you eating? that smells absolutely delicious!" as I chowed down at lunch the next day. This is a recipe sure to make your whole family happy.



Cheesy Chicken, Broccoli & Bacon: Serves 6-8

1C Rice
2C Water
8 Slices Bacon
2tsp Olive Oil
1/2lbs Chicken Breast - Cubed
1 Onion - Chopped
1 Large Head of Broccoli - Approx 6-7C Chopped
2 Garlic Cloves - Minced
20oz Rotel Tomatoes & Green Chiles OR Diced Tomatoes
1C Chicken Stock - Fat Free
2TB Flour
2TB Butter
8oz Sharp Cheddar Cheese - Shredded

First get your rice cooking, place the water and rice in a sauce pot, bring to a boil, reduce to a simmer and let it do its thing - covered, until the water is completely absorbed into the rice. Fluff with a fork, set to the side covered to keep warm.

While the rice is cooking, cook your bacon! I like to chop my bacon up before tossing it into the pan to cook, it makes it easier to cook and fit in and seems to splatter less. Once the bacon is nice and crisp, remove it to a paper towel and let it absorb the excess oil. Drain the fat from the pan and return the pan to the stove over medium heat, add a teaspoon of olive oil and the chicken. Salt and pepper the chicken while in the pan and cook for 6-7 minutes until it is completely cooked through. Remove to a bowl and add the bacon in with it and leave it to the side. Add the remaining olive oil to the pan with the broccoli and onions with some salt & pepper. Cook for 8-10 minutes allowing both the broccoli and onions to cook and start to get some color to them. Once they have both cooked, add the garlic to the pan and cook it with the broccoli & onions for a minute or two. Now add the chicken, bacon, rotel (or tomatoes) and rice to the pan, stir to incorporate everything. Reduce the heat to low and let it do its thing while you make the cheese sauce.

If you really want to cut back on points you can stop here and eat and enjoy, the flavors are great but the cheese sauce really takes this to another level.

I used the same pot I cooked the rice in because I didn't want to do any more dishes than necessary.... Melt your butter over medium heat, add the flour and whisk it together and cook for a minute or two to let the flour taste cook out, continue to whisk so it doesn't burn! Add the chicken stock and whisk to incorporate the flour mixture into it. Bring up to a boil while continuing to whisk and you will notice the stock turns thick. Once it has reached a gravy consistency remove from the heat and immediately add the cheese and continue to stir to melt the cheese. Try not to drool as you pour the cheese sauce over the skillet of rice and veggies. Stir to incorporate it all, serve and enjoy!

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WW: 11 Points Plus / serving @ 6 servings
9 Points Plus / servings @ 8 servings